MAKING
1 In a pan, add the oil and gently fry the cashew nuts, turning constantly until golden brown.
2 On an absorbent paper, drain the nuts and sprinkle with a little salt.
3 In another saucepan, melt the butter.
4 Add in the onion and garlic and cook gently, stirring occasionally, until they are soft and translucent.
5 Mix in the rice, water, turmeric and sea salt and bring to a boil.
6 Gently simmer, covered for 40 minutes, until the rice is tender.
7 Meanwhile, in boiling salted water cook the carrot, beans and pepper until tender.
8 Using a fork, carefully mix the cooked vegetables and tomatoes into the rice, adding in half the roasted cashew nuts.
9 Correct the seasoning.

SERVING
10 In a large shallow dish, serve sprinkled with the remaining cashew nuts.